Here is another soup recipe that is packed with healthy ingredients and super easy to make. I came up with this as an alternative to chicken chili.
Seafood chili is perfect for large gatherings, but it can also be simplified and scaled back to be more of an “everyday” dish. I encourage you to play around with the ingredients, adding the type of seafood you prefer and can buy at an affordable price. Here I use shrimp and tillapia but really any seafood would work. This recipe makes a large pot of soup and left overs can be frozen.
2 lbs. shrimp (devein and peeled)
1 lb tilapia fillets
3 tablespoons EVOO
2 large diced onions
8 cloves diced garlic
2 poblano peppers (roasted)
2 serrano peppers (roasted)
3 ribs diced celery
5 to 6 medium size tomatillos (diced)
6 cups pinto or white navy beans (cans or dried will work)
1 teaspoon Chili powder
Salt & Pepper
2 Tablespoons Cajun Seasoning
1 teaspoon Cilantro
Vegetable broth (one entire package of the dried veggie bullion – 6 pieces)
Start by roasting your peppers in the oven for around 30 minutes at 350 degrees, set aside or in an ice bath (ice water), peeling off skin when cool enough to handle. On the stove top, begin by adding oil to your pot, then add onions, garlic, celery – cooking until soft. Season with salt, pepper, cajun seasoning, chili pepper and cilantro. Stir constantly while cooking this mixture on medium to medium low. Add the tomatillos and beans then begin to add 8 to 10 cups water (depending on the desired consistency. I thickened this flavorful soup by “creaming” brown rice. To do this, combine 1 cup prepared brown rice with 1/2 cup water and puree – add to soup and this becomes your thickening agent. Then add your peeled/deveined shrimp and tilapia fillets to soup. Cook on medium low for 25 to 35 minutes keeping an eye not to burn anything to the bottom of your pot. Serve with fresh cilantro, sour cream with the option to add additional brown rice for heartiness.